8 ounces semisweet chocolate (chopped)
2 tablespoons butter (unsalted)
2 teaspoons orange rind (grated)
1/2 cup heavy cream
1 teaspoon light corn syrup
6 ounces chocolate, chopped, for dipping
1/2 cup confectioners' sugar or nuts, if desired

Mix the cream, corn syrup and butter in a pan over medium heat and bring to a full boil. Turn off heat.
Add 8 oz.of chopped semisweet chocolate, swirl it and let it stand for around 5 minutes, do not stir.
After 5 minutes, add the orange peel and slowly combine with a whisk.
Put the mixture in a bowl and refrigerate for 45 minutes, stirring every 15 minutes. In the meantime, line your baking sheets with wax paper.
After 45 minutes, the mixture will start to thicken quickly, keep refrigerated another 15 minutes, stirring every 5 minutes.
Use a spoon, form the mixture into 1-inch balls and place on the prepared waxed sheets.
Chill until firm, about 10-15 minutes. While the balls are chilling, melt the remaining 6 ounces of chocolate. After it is completely melted, allow to cool slightly before continuing.
Sift the confectioners sugar into a small bowl to remove any lumps. Remove the balls from the refrigerator. Dip the balls into the melted chocolate. Roll it around in your hand. Place the truffle in the sugar and roll around until covered -- if using nuts please make sure they stick as well as possible.
Take it out and place on the baking sheet. Repeat with the remaining truffles. Place back in the refrigerator for 10 or 15 minutes to set.